By Sarita Haines

While it may seem obvious, cheesemaking starts with milk. High quality, fresh milk is key to making any cheese. Cheesemakers agree that unpasteurized milk produces the most high-quality, delicious cheeses. Also known as “raw” milk, care must be taken when transporting the unpasteurized milk to avoid its contamination. The pasteurization process in which milk is heated to remove bacteria and germs can sometimes affect the enzymes of the cheese. It impacts the ability of cheese curds to form, as well as the taste of the final product. If you don’t raise cows, goats or sheep, or live near people who do, unpasteurized milk can be difficult to procure. In that case, any type of milk may be used to make cheese. This includes whole, 2% or skim milk.

In the cheesemaking process, milk proteins, or “caseins,” are transformed into curds, forming the basis of cheese. This is done by the addition of a “starter culture” to milk, which transforms the lactose found in milk to lactic acid. Starter cultures are typically a bacteria. The bacteria undergoes a process that can be compared to the way yeast is used in brewing beer. There are several types of starters used in cheesemaking. The type of cheese you’re making determines the best starter culture to use. For example, some starers are ideal for making mozzarella, while others are better suited to feta or Camembert. Starter cultures help determine the flavor and texture of the finished cheese.

In serious cheesemaking, when the pH is at the proper level, animal or vegetable-derived rennet is added to the mixture. Rennet is an enzyme that works with the starter culture to transform the mixture into curds. This is essentially the “curdling” of the milk. Typically, the larger the curd, the softer the cheese. At this point, the cheese can be concentrated in a number of ways, such as by salting or pressing it into a mold. Cheeses such as gruyere, require that the curds cook further. Fresh cheeses, such as ricotta and cottage cheese, are ready to eat at this point.

To make a firmer, aged cheese such as cheddar, the curds need to ripen. The ripening process has many factors such as time, temperature, humidity, bacteria and salt. During this process a mold may form which you’ll recognize as the rind of a cheese.

The influences of milk, starter cultures, rennet and the concentration process all help determine the taste, smell and look of a finished cheese. There are many established best practices in cheesemaking to help you create your ideal cheese. However, once these general concepts are understood, there is ample opportunity to experiment. The fascinating cheesemaking process rewards patience and attention to detail, but is a fun and rewarding experience.

For more information on cheesemaking for beginners, visit Learn To Make Cheese.  Here, you’ll discover more recipes, tips and information on cheesemaking tools such as the cheese press. You’ll also find simple, delicious recipes using cheese, such as cheese fondue.

Article Source: Sarita Haines == Cheesemaking For Beginners – Steps in Making Your Own Cheese

By Johan Luhain

Choosing and Buying Fresh Fish

Fresh fish, sometimes known as ‘wet fish’, is usually purchased from a fishmonger or a fresh fish counter at supermarkets. Many supermarkets also sell pre-packed, portion controlled fresh fish which is kept at temperature of 0 – 4C and remain fresh for three days. Ideally fish should be eaten as soon as possible after it has been caught. This is often difficult in inland areas. Fish should always be chosen from a chilled or iced display counter.

All fish, especially oily and shell fish deteriorate very quickly. Lock for the following characteristics to ensure the fish you buy is fresh:

Cooking Fish

Fish can be cooked in many different ways using either dry or moist methods of cooking. When fish is cooked the changes which take place are similar to those which occur during the cooking of meat. As there is less connective tissue in fish than in meat and no make it as palatable and digestible as possible. Fish should be cooked as little and as gently as possible as the fish proteins coagulate quickly and easily. If fish is over-cooked the flesh becomes rubbery and dry.

There are less extractives than in meat so fish should therefore be cooked in such a way that as much flavor as possible is preserved. During cooking proteins coagulate, collagen converts to gelatin and some shrinkage occurs. Shrinkage, however, is less than with meat. Shrinkage moist heat methods of cooking water, extractives and soluble mineral salts and vitamins are lost, therefore fish cooked by boiling or stewing can be rather tasteless.

http://www.cateringskills.com/fish.html

Article Source: Johan Luhain == Cooking Fish

By M. Stein

When entertaining or planning a party, there are often times when you would like to serve something a little more exciting than just the usual chips and salsa. Making appetizers and snacks such as baked brie or marinated shrimp might seem intimidating at first, but with these 5 shortcuts below you’ll have no problem making great foods for a crowd in no time.

1. Take Advantage of Precooked Foods: Many appetizers can be just as delicious using precooked or prepackaged foods as they would be made from scratch. For example, frozen meatballs are a great food to cook in barbecue sauce and serve with toothpicks – and it takes just the amount of time you need to warm it to prepare! Precooked frozen and canned foods can greatly reduce your preparation time without reducing quality. Most restaurants and many caterers use this shortcut to save on time, so there’s no shame in not making everything from scratch.

2. Use Refrigerated Dough: Refrigerated biscuits, pastry puff dough, or crescent rolls can easily make some of the best appetizers that require very little time. Biscuits can be baked in muffin tins along with cheese or frozen meatballs. You can also use the dough to wrap a variety of meats, cheeses, dips, and other fillings. Baked brie is made as easily as taking two sheets of pastry puff dough, wrapping it around the cheese, and baking. In 10-12 minutes you can have foods that are sure to impress your guests.

3. Use Flavored Variations: Foods such as cream cheese, whipped topping, and many others are now available in a wide variety of flavors. Instead of using plain cream cheese in a dip or spread, you can now use garlic or basil flavored cream cheese that can eliminate the need to add extra spices or flavorings. Not only will it save you time, but you can give classic appetizers a refreshing new spin by changing to a different flavored version of food you have always used before.

4. Make Foods in Advance: Most appetizers can be made up to 24 hours in advance, and many can be made a few weeks ahead of time and frozen. If you are planning a large party or event, making the things that you can ahead of time will make a big difference and give you more time to concentrate on enjoying your guests.

5. Use Pre-Cut Foods: Just as precooked foods can save you on time, so can foods that are sold already cut to the size you need. For example, canned pineapple and many other fruits and vegetables are usually available in sliced, diced, and crushed varieties. Many foods such as cheese can be purchased already sliced or cubed. Some foods are great for serving whole and do not need cut, such as grape tomatoes and baby carrots.

Now that you have these 5 simple shortcuts for cooking easy appetizers, you’ll be able to plan your next party or event with no hassle and still have time to enjoy entertaining your guests.

Need recipes or inspiration for your event? Visit Appetizer Recipes for easy cold, hot, and gourmet party food ideas.

Article Source: M. Stein == 5 Shortcuts For Making Your Own Appetizers

By Anne Harvester

Food labeling can be a bit confusing. Words like “natural” and “wholesome” are thrown around with abandon, but really have little meaning in terms of actual standards of quality being met. However, the term “organic” does have a standardized meaning when it is used in food labeling. This also applies to organic herbs, which are available online as dried herbs and bulk herbs. These organic herbs can be used in cooking, as teas and as an ingredient in household and personal care products.

What Does Organic Mean?

Organic herbs have been grown following stringent guidelines in order to assure their quality. Namely, organic herbs must be grown without the use of synthetic chemical fertilizers, pesticides, herbicides, food additives and antibiotics or genetically modified organisms. The land upon which these bulk herbs are grown must not have had these chemicals used on it for several years prior to the production of organic food. The farmer or company needs to keep detailed records that provide an audit trail concerning how the food crops were grown. Organic food products have to be kept separate from non-organically grown foods to avoid cross contamination, and onsite inspections are performed by governing agencies in order to ensure that the foods being produced by the farmers or companies comply with organic standards. The oversight agencies involved with organic food certification are the United States Department of Agriculture and the National Organic Program. Certification is handled at the state level, by federally recognized private or non-profit agencies. Organic herbs will have a label and symbol stating their organic status as having met these quality guidelines.

Dried Herbs For Cooking

Keeping a variety of dried herbs on hand in your kitchen comes in very handy when the mood to cook strikes. Certain herbs and spices are connected with various cuisines from around the world. Greek cuisine relies on dried herbs such as oregano, lemon rind, mint and spices like garlic to produce wonderful dishes such as dolmathes, or rice-and- meat-stuffed grape leaves, and for seasoning Greek-style leg of lamb. Italian dishes from different regions gain their zest from dried herbs including basil, thyme, bay leaf and spices such as ground black pepper.

Herbs as Tea

There are many black teas that are founded in herbs such as Camellia sinensis, the leaves of which form the basis for traditional black tea. Green tea, chai tea and herbal teas all make wonderful drinks morning, noon or night that are naturally low calorie and many offer spiciness and sweetness as part of their charm.

You can find many organic herbs from online retailers, who can answer questions and provide you with these quality products.

In this article, Anne Harvester writes about organic herbs.

Article Source: Anne Harvester == Organic Herbs For Cooking, Drinking and Around the Home

By Terri O’Neale

I have been at it again; taking old food and transforming it into something new and unusual. Of course, since hubby is home today I got a long lecture on food safety. While the bagels were clearly outside of the sell-by dates and way past their prime, they was no mold to be found. I forged ahead with my creative cooking endeavor.

It actually all began when my daughter and I went with hubby to vote today. We passed the pizza shop and she started to demand some. First of all, I did not have any cash on me. But more importantly two quid for an individual pizza just galled me. Perhaps we could have turned and gone the other direction; the grocer has the same thing for about a pound (sometimes even Mickey Mouse shaped). But I had an appointment later, so we headed home.

As I entered the kitchen, it was once again a creative cooking challenge to make her pizza. If worse came to worse, I knew I could always mix together flour and water to make the dough; but that would take more time than I had before my meeting. I first saw the sandwich wraps (called tortillas in America…and Mexico of course). While that would work, I always think of those more in terms of a Mexican pizza with enchilada sauce, cheese, corn and peppers.

Then I spied the over ten day old bagels. As hubby’s complaints filled my ears, I carefully checked for mould before cutting them in two down the middle. The rest was as simple as opening a jar of spaghetti sauce and grating the cheese.

Of course, just as I was finishing up hubby came back into the kitchen. Noting that I had succeeded in making pizza just as I claimed I could, he had to point out…where’s the ham and stuff? So I opened the fridge and grabbed the sliced ham and the lone sausage. I tore the ham up and arranged it on top of the sauce as I grilled the sausage on the George Foreman. Then I added the sausage and cheese to finish it off and baked them in the oven for about 15 minutes until the cheese was a light golden brown.

And the verdict? Well, Emily ate a whole one, which is probably more than she would have eaten of the greasy personal pizza that costs two quid down the road. Since she is a finicky eater, I am rather proud of the accomplishment. And it was in keeping with my core values of saving money, environmentally friendly (since I did not throw the food away), and healthier (although it won’t win any healthy eating awards) it was undoubtedly lower in fat than the store bought version.

Terri O’Neale is the mother of six; ranging in age from 3 to 22. She has been both a working and stay-at-home mother at various times in her life. She was also a single mother for almost five years, before re-marrying the love of her life at the age of forty. Obviously, she has a life-time of training in raising a family on a tight budget. In addition to these real life experiences, she possesses a bachelors degree in health education and a minored in environmental management in her masters programme.

Terri feels strongly that this is one of the most challenging times in history for the family, but she also believes that families with the will and resolve to address the pressing issues of saving money, becoming greener, leading healthier lifestyles and spending more time with one another can endure these challenging times and come out victorious in the end.

Through Frugal Family articles, blogs, videos and social networking, she helps modern families rediscover some lost art forms such as cooking, sewing, and gardening. The goal is not to go back in time or become fanatical, but to help all families find simple and effective ways that fit into their lifestyle to make moderate changes with huge impacts. For more information, check out her blog http://frugalfam.wordpress.com/.

Article Source: Terri O’Neale == Transforming Stale Bagels Into Kid-Sized Pizzas